I promised it before, so here it is: the recipe for Full Metal Chili.
Here are the ingredients you'll need:
- 1 pound hamburger (or up to 1 and a half pounds)
- 1 can (46 oz) tomato juice
- 1 can (16 oz) kidney beans
- 1 can (16 oz) pinto beans
- 1 medium onion
- 1/2 cup brown sugar
- 1 tablespoon (3 teaspoons) chili powder (without this, it's not chili)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2-3 teaspoons any combination of Tabasco or Louisiana hot sauce
- chopped scallions
Brown the hamburger and drain the fat. Chop the onion, not too fine, but not too chunky. In a crock pot or kettle (crock pot recommended) mix all the ingredients together. I like to use three teaspoons of hot sauce, but that's too spicy for most people, so one teaspoon each of Tabasco and Louisiana hot sauce (cayenne pepper sauce) is probably best.
If cooking in a crock pot, which is recommended, run it on hot for an hour, stirring every ten minutes or so. At this point it's ready, but ideally, you should run it on low for at least an additional three hours, stirring whenever you feel like it.
If cooking in a kettle, bring it to a boil, stirring regularly, and then put it on low for another three hours or so.
That's all there is to it! It's a pretty spicy recipe, and very soupy. If you like it thick, this is not the recipe for you. If you don't like it spicy, then this is not the recipe for you. But if you like good, soupy, spicy chili, this is a great recipe. It's good if served by itself, or with crackers, cheese, or cinnamon rolls.
By the way, I have a pretty nifty desktop background for your computer in time for Halloween, available in 1024x768 or 1280x1024.